Chicken Shawarma Crispy Rice Salad arrives as a refined balance of warm, spiced chicken and crisped rice against bright, herb-strewn greens. The main ingredient — Chicken Shawarma Crispy Rice Salad — pairs Middle Eastern aromatics with a silky lemon-tahini dressing for a modern, elegant dinner. Consider it a composed plate that bridges comfort and polish; for a different regional twist, try a lighter riff like our Southwestern chicken salad.
Why Make This Recipe
- Effortless Yet Elegant: simple techniques—marinate, sear, crisp—deliver elevated results.
- Minimal Ingredients: pantry spices, cooked rice, fresh herbs, and a few staples create complexity.
- Impressive Flavor: toasted spices, bright lemon-tahini, and the contrast of crunchy rice give layered taste.
This version lifts ordinary shawarma by adding texture with pan-crisped rice and a velvety dressing that ties the plate together. It’s refined enough for guests yet straightforward for a weeknight.
Ingredients
Base
- 1 lb (450 g) boneless, skinless chicken thighs, trimmed (or breasts, sliced thin) — cut into strips
- 2 cups cooked short-grain rice, chilled (for best texture)
- 4 cups mixed salad greens (arugula, baby kale)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh parsley and mint, finely chopped
Shawarma Marinade & Seasoning
- 2 tbsp olive oil (room temperature)
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- Pinch cayenne (optional)
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and freshly ground black pepper
Lemon-Tahini Dressing
- 1/3 cup tahini, stirred
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 small garlic clove, grated
- 2–4 tbsp warm water to loosen (aim for pourable, glossy consistency)
- Salt to taste
Topping & Finish
- 2 tbsp toasted pine nuts or slivered almonds
- 1 tsp sumac or extra paprika for dusting
- Olive oil for frying rice
- Lemon wedges to serve
Notes: use room temperature olive oil and lemon juice for the marinade; herbs finely chopped; cooked rice should be cold and dry for best crisping.
How to Make Chicken Shawarma Crispy Rice Salad:
- Marinate the chicken: In a bowl combine olive oil, spices, minced garlic, lemon juice, salt and pepper. Toss chicken strips to coat. Refrigerate 20–30 minutes to let aromas develop; pat dry slightly before cooking to promote browning.
- Mini-tip: Let the spice oils bloom in the marinade for more fragrant searing.
- Shape and crisp the rice: Lightly oil a nonstick skillet over medium-high heat. Press chilled rice into compact patties or loose clusters. Fry in batches with a drizzle of oil until deeply golden and crisp on both sides, 4–6 minutes per side, reducing heat as needed to avoid burning. Transfer to paper towels and season immediately.
- Sensory cue: aim for a nutty aroma and a rigid, crackling edge.
- Cook the chicken: In the same skillet, add a touch more oil and sear marinated chicken over medium-high heat until caramelized and cooked through, about 4–6 minutes, turning once. Chicken should show dark, spiced edges and remain juicy. Deglaze the pan with a splash of water or lemon juice to lift fond and concentrate flavor.
- Mini-tip: Deglaze to capture residual spice and create a glossy pan finish.
- Make the dressing: Whisk tahini, lemon, olive oil, grated garlic, and warm water until smooth and pourable. Adjust salt and acidity; the dressing should be creamy, silk-like, and slightly tangy.
- Assemble the salad: Toss greens, cucumber, tomatoes, onions, and herbs with a light drizzle of dressing. Arrange crisp rice on the plate, fan sliced chicken across it, and finish with the remaining dressing, toasted nuts, and a dusting of sumac or paprika.
- Sensory cue: contrast of warm chicken and rice with cool, crisp greens creates a lively mouthfeel.
How to Serve Chicken Shawarma Crispy Rice Salad:
Plate with intention: set a warm rice crisp at the base, fan sliced chicken across it, and nestle dressed greens to one side. Drizzle extra lemon-tahini in a thin ribbon and scatter toasted nuts and fresh herbs for color and crunch. Serve with warm pita triangles or a spoon of preserved lemon on the side for brightness. For a relaxed dinner party, present on a long platter with shared lemon wedges.
Consider pairing with a complementary side—try something simple from our best one-pot pasta recipes for an effortless accompaniment.
How to Store Chicken Shawarma Crispy Rice Salad:
- Short-term: Store components separately in airtight containers—dressing chilled, chicken refrigerated, and rice crisps on a paper towel-lined tray. This preserves crunch and freshness for up to 48 hours.
- Reheating tips: Re-crisp rice in a hot oven (400°F / 200°C) for 6–8 minutes or in a dry skillet over medium heat. Gently rewarm chicken in a skillet with a splash of water and cover briefly to retain juiciness.
- Avoid sogginess: do not toss warm proteins with greens until just before serving; keep dressing separate until plating.
Tips to Make Chicken Shawarma Crispy Rice Salad:
- Pat chicken dry before searing to develop a deep, spiced crust.
- Chill cooked rice fully; moisture undermines crisping. Press rice into compact shapes to encourage even browning.
- Toast nuts briefly in a dry pan to amplify aroma and crunch.
- Adjust tahini thickness with warm water—aim for a ribbon-like pour.
- Rest chicken 5 minutes after cooking to redistribute juices.
Variation (if any):
- Vegetarian: swap grilled halloumi or roasted chickpeas for chicken and finish with preserved lemon zest.
- Grain swap: use short-grain barley or farro, pressed and pan-crisped for a nuttier bite.
- Spice play: add a pinch of baharat or smoked chili for deeper warmth.
- Presentation: serve deconstructed in individual bowls for a modern, composed look.
FAQs:
Can I use chicken breast instead of thighs?
Yes. Use thinly sliced or pounded breasts and reduce cooking time slightly to avoid drying; rest briefly to retain juiciness.
How do I get the rice really crispy without burning it?
Use medium heat, enough oil to coat the pan, and press rice into compact patties. Flip gently and lower the heat if edges darken too quickly.
Can I make this ahead for a dinner party?
Prepare components ahead—marinated chicken, crisps, and dressing keep separately. Re-crisp rice and warm chicken just before service, then assemble for best texture.
How long will leftovers keep?
Stored separately, components last 2–3 days refrigerated. Assembled salad is best eaten the same day.
Conclusion
This Chicken Shawarma Crispy Rice Salad marries aromatic, caramelized chicken with a pleasing textural surprise: crisped rice and a silky lemon-tahini finish. It reads as elegant on the plate yet relies on straightforward techniques—marinade, sear, crisp—that reward attention to small details. If you’d like a source of inspiration or an alternate method for the dressing and plating, consider the original Chicken Shawarma Crispy Rice Salad with Lemon-Tahini Dressing. Share your adjustments and plating ideas in the comments, tag us when you post, and reflect: How would you make this dish your own?
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Chicken Shawarma Crispy Rice Salad
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A refined balance of warm, spiced chicken and crisped rice against bright greens, drizzled with a silky lemon-tahini dressing.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, trimmed and cut into strips
- 2 cups cooked short-grain rice, chilled
- 4 cups mixed salad greens (arugula, baby kale)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 small red onion, thinly sliced
- 1/2 cup fresh parsley and mint, finely chopped
- 2 tbsp olive oil
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp ground cinnamon
- Pinch cayenne (optional)
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
- 1/3 cup tahini, stirred
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 small garlic clove, grated
- 2–4 tbsp warm water (to loosen)
- 2 tbsp toasted pine nuts or slivered almonds (for topping)
- 1 tsp sumac or extra paprika (for dusting)
- Olive oil for frying rice
- Lemon wedges (to serve)
Instructions
- Marinate the chicken by combining olive oil, spices, minced garlic, lemon juice, salt, and pepper. Toss chicken strips to coat and refrigerate for 20-30 minutes.
- Press chilled rice into compact patties or loose clusters and fry in oil over medium-high heat until golden and crisp on both sides, about 4-6 minutes per side.
- In the same skillet, sear marinated chicken until caramelized and cooked through, about 4-6 minutes, then deglaze the pan with a splash of water or lemon juice.
- Whisk together tahini, lemon juice, olive oil, grated garlic, and warm water until smooth and pourable. Adjust salt and acidity.
- Toss greens, cucumber, tomatoes, onions, and herbs with a light drizzle of dressing. Assemble by placing crisp rice on a plate, fan sliced chicken across it, and finish with dressing, toasted nuts, and sumac or paprika.
Notes
Use room temperature olive oil and lemon juice for the marinade. Ensure rice is cold for best crisping. Serve with warm pita triangles for added brightness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg